b>1 pound table salt into 1 gallon white vinegar (5% acidity).
Add 1
Blend together all ingredients.
Pour into 1 gallon freezer. Cover, freeze with ice-salt mixture in proportions recommended for freezer.
When ice cream is frozen, pour off brine.
Remove dasher and pack with ice and salt.
Allow to stand 1 1/2 to 2 hours to ripen.
Combine the sugar, milk, half and half, whipping cream and lemon rind.
Add lemon juice and beat well.
Fold in egg whites. Add food coloring, if desired.
Pour into freezer can of 1 gallon hand or electric freezer.
Let ripen at least 2 hours.
he yeast.
Keep the mead at room temperature until it
heets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
n vanilla: Using the basic vanilla recipe and the following variations, you
he date & orange muffin, substitute 1 cup of the self-rising
Bring 1 gallon of water to boil, then reduce heat to approximately 160 degrees. Once heat is reduced slowly stir in honey and let cook for 10 minutes.
Remove honey/water mixture from heat and let cool, add in lemons, oranges, and spices (in a cheesecloth bag). Store in a sealed container overnight in refrigerator.
Put mixture in a 5 gallon cooler and add cold water to fill remaining space, stir well.
Serve over ice.
Combine all ingredients, mixing well.
Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer.
Freeze accordingly.
Ripen ice cream 1 hour, if desired.
Yield:
2 1/2 quarts.
This recipe suggests adding fruit, candy and other ingredients to make ice cream in a variety of flavors.
BASIC DONUTS:.
Line jellyroll pan
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
Preheat oven to 375 degrees.
Mix dry ingredients, and then add Honey Mead.
Pour into a greased (preferably with butter) loaf pan.
Pour melted butter over dough.
Bake 1 hour, remove from pan and cool.
ith the lemon juice and mead. As soon as the mixture
Basic Pasta Recipe: Start with the flour - measure
hen drain.
Pour on 1 gallon of boiling water; let stand
Prepare Basic Eclair dough.
Put through a pastry tube or spread with a spoon, making strips 4 x 1 1/2-inches on greased baking sheet.
Bake and cool as directed in Basic Eclair recipe.
ith a whisk.
Place 1 whole chicken (thawed or frozen
ablespoons melted butter, cook 1/4 cup finely chopped ham
Stage 1.
Heat the stock.
Thoroughly mix together all dry ingredients.
Add milk and oil to to dry ingredients.
Gently mix all ingredients together.
Knead twice to form a ball.
On floured surface, pat out or roll to approximately 1/2\" thick.
Cut into approximately 2\" biscuits (I make some small and some large and both turn out equally well).
Bake on an ungreased pan at 475F for 10 minutes, until lightly browned.
Serve with cholesterol free margarine or calorie-reduced jam.